Chilled Truffle Tart With A Buttery Almond Meal Crust

By Sarah-Lyn

Ingredients

• 6 mini tart pans, “greased”
• 1 cup almond meal
• 1/4 cup soy-free earth balance, chilled and cubed
• 1/2 teaspoon vanilla extract
• 1/3 cup sucanat
• 2 oz. unsweetened baking chocolate (100% cacao)
• 6 oz. semi-sweet chocolate chips
• 1/2 cup SoDelicious coconut cream, coconut milk or hempmilk
• 1 teaspoon vanilla extract

Details

Adapted from gliving.com

Preparation

Step 1

1. Whisk together almond meal and sucanat in a stand mixer. Slowly add cubed “butter” and vanilla until mixture starts holding together.
2. Press 2-3 tablespoons of crust mixture into greased tart pans. Add to mini tarts to baking sheet. Bake for 20 minutes at 350 degrees.
3. Chill or freeze for 20 minutes or until less fragile. While the crusts chill, add all chocolate into a food processor until very chopped very small. Add to medium sized bowl.
4. When tart crusts are close to done chilling, add coconut milk to a saucepan and bring to a boil. Once boiling, pour over chocolate and let stand for 3-5 minutes. Add vanilla extract and whisk into ganache.
5. Remove tart crusts from freezer and pour chocolate ganache into each crust. Return to freezer for 20 minutes, and eat chilled.